Cider from Hardanger

Cider has been made in Hardanger ever since the monks came here in the 13th century and taught the locals how to grow apples.

Photo: Hardanger Saft- og Siderfabrikk

Photo: Hardanger Saft- og Siderfabrikk

Cider has been made in Hardanger ever since the monks came here in the 13th century and taught the locals how to grow apples. Through the generations, the tradition has stayed on in the many farms in the region. About a hundred years ago, production of cider and fruit wines in Hardanger reached industrial proportions. This ended in the 1920s when selling alcohol became illegal. There are now several makers using traditional recipes and new technology. In 2009, cider from Hardanger was granted a geographically-protected name by the Norwegian Agricultural Quality System on the same basis as for Champagne (AOC). This gives status to the product, and will be important for future development. Apple cider is made of untreated juice allowed to ferment. Only sugar is added to regulate the alcohol strength and sweetness. Apples grown in Hardanger have a high content of aroma and acidity, and feature a light, tangy and aromatic apple fl avour. According to the recipe, cider can vary from 3-12% (most are between 6-10% nowadays) and are classifi ed as dry, medium or sweet. Cider is also good for cooking as an exciting ingredient in food or as an aperitif. If you would like to visit a cider maker, we recommend Hardanger Saft- og Siderfabrikk in Ulvik and Hardanger Cideri in Ullensvang. The Hardangerfjord The Hardangerfjord is 179 km long, making it the 3rd longest in the world. It reaches a depth of approx. 893 m at Ålvik, in the municipality of Kvam. A fjord is a seawater inlet created by glacial erosion. Fjords have steep, U-shaped sides and can be very deep. Near open sea, there is usually a 'threshold' and they often have tributaries in the form of smaller fjords branching off the main fjord. As recently as 50 years ago, the fjord was the main access route into Hardanger. Hardanger